Recipe by Kitchen Kozy
Vegetarian Times Chef's Challenge 2008 -- Best Entree -- This is delicious, but the recipe makes waaaay too much filling. They tell you to make 8 rectangles and put 2 Tbsp of filling in each one, which means you only need 16 Tbsp = 1 cup of filling. Clearly just a pound of asparagus alone makes more than 1 cup. So... either reduce the filling or plan on having extra for a side dish another night! Other veggies that are yummy in the filling are zucchini, yellow summer squash and sun dried tomatoes (in oil, drained). I also found it more convenient to make 6 larger rectangles than 8, which would have been awkwardly shaped, in my opinion. And we skipped the tomato sauce as well.
Top Review by cookinkell
This was absolutely amazing!! I made this for me and my vegetarian family members on Christmas and even my meat eating family members were raving about it!! I told them it was for non meat eaters only ;) But they were begging to try it since it looked so good! I will definitely make this again. Everyone loved it so much they all wanted the recipe. I made this pretty much exactly as the recipe said and it was great! I did have to just do a little guess work with the pastry dough as I couldn't get it in the amount specified. I just put it in stretched a little and had to do a little patchwork, but you would never be able to tell when it was finished. The sauce was an excellent compliment!
- 1 tablespoon olive oil, divided
- 1 teaspoon olive oil, divided
- 1 lb asparagus, cut into 1 1/2-inch pieces
- 2 medium red bell peppers, cut into thin strips
- 1 medium onion, thinly sliced
- 1 (5 ounce) package baby spinach leaves
- 10 ounces log goat cheese
- 1 (4 ounce) packageprepared pesto sauce
- 1 large egg
- 1 (17 1/3 ounce) package frozen puff pastry, thawed
- 1 (16 ounce) jarprepared tomato sauce
Directions See How It's Made
- preheat oven to 425°F.
- coat baking sheet with cooking spray.
- heat 1 tbsp oil over medium heat. Saute asparagus, bell peppers, and onion 5-10 minutes, until they begin to soften.
- Add spinach, remove from heat and stir until the spinach wilts. Cool.
- Combine goat cheese and pesto in a small bowl.
- beat egg with 2 tsp water in another small bowl.
- Lay 1 sheet of puff pastry onto floured work surface. Cut into 8 rectangles. brush edges of each rectangle with egg. Place 2 Tsp of vegetables into center of each rectangle, and top with pesto-cheese mixture.
- Cut 2nd puff pastry sheet into 8 rectangles and stretch to cover each vegetable- and cheese-covered rectangle. Seal tightly with fork or fingers.
- Place on prepared baking sheet and brush tops with beaten egg. Chill 10 minutes.
- Bake 25 minutes, until pastry is golden brown. Meanwhile heat tomato sauce in saucepan.
- To serve, spoon 1/4 cup tomato sauce onto plate, and top with Vegetable Wellington.